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Wednesday, April 30, 2014

Shorshe Dharosh or Okra in Mustard sauce is a deliciously tasting dish with interesting flavors. This bengali dish is made of fried okra cooked in mustard sauce to a thick gravy. This is a simple gravy curry easy to make for your busy days.

Prep Time-30mins | Cook Time-10mins | Serves-3 to 4 people Adapted : A Mad Tea PartyIngredients 15Okra's {cut them into half if they are too long}1/4Cup water 1Tsp red chili powder {optional}Pinch of sugarSalt to tasteFor gravy2Tbs mustard seeds1Tbs poppy seeds4Tbs grated coconut1/4Tsp turmeric2Green chili's2Tbs yogurt2Tbs water Seasoning1Tsp fenugreek seeds1Tsp nigella seedsFew curry leaves1Tbs oil Directions- Soak mustard & poppy seeds for 20mins. - Grin all the ingredients under gravy to a smooth paste. You can use use a mortar & pestle or your grinder to make the paste. - Wash & pat dry okras. Cut them to half if they are too long.- Heat pan with oil. Add the seasoning to pan & after few seconds of frying them add okra to pan.- Fry them for 2mins. Add the gravy paste & red chili powder to pan along with water.- Cook with a closed lid for 5mins on a medium heat. Okra will be cooked perfect by now.- Add salt & sugar to pan. Balance the flavor if needed. - Cook for 1mins & switch off heat.- Serve with rice or roti. Note- You can reduce mustard to 1Tbs & increase poppy seeds to 2tbs to reduce the mustard taste.- Red chili powder is optional. If you green chili's aren't hot enough then use red chili powder.

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Tuesday, April 29, 2014

Aloo Tamatar ka Jhol is a traditional Uttaranchal dish. This dish is very simple & easy to make for busy days. Other than the main ingredients this dish is cooked using ghee & tempered with methi seeds. This is suppose to be a gravy dish but I made it a dry one.

Monday, April 28, 2014

Kheer is an Indian dessert made of rice & milk. It is a rice pudding which is very popular & enjoyed nation wide. There are many variations to this dish. You can replace rice with vermicelli or broken wheat & can customize the dish according to your taste. This dish is made for special occasions, festivals & also for midnight cravings.

Saturday, April 26, 2014

Mosdeng is a chatni made of grinding red chili in to paste along with vegetables & fish. Being a vegetarian I omitted fish from the dish & customized it. So this dish tasted very good & was also easy to make.

Cooking DetailsPrep Time - 20mins Cook time - 10mins Serves - 2peopleAdapted From : Tripura SocietyIngredients2Tomatoes chopped1Garlic chopped 1Small onion chopped6Red chili's1Tbs oilSalt to tasteFew coriander bunches for garnish Directions- Soak red chili's with enough water for 10mins or more if needed. Grind it to smooth paste by adding needed water & keep aside.- Heat pan with oil. Add chopped onion & garlic to pan & fry it translucent. - To the pan add chili paste & fry till the water evaporates. - Next add chopped tomatoes & salt to pan. Cook them soft with a closed lid. - Once the tomatoes are soft switch off heat & garnish with coriander leaves. - Serve with rice with a dollop of ghee.Note- You can replace red chili's with green chili's.

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Friday, April 25, 2014

Kootu is a speciality of Tamil Nadu cuisine. This green kootu dish is filled with proteins, vitamins & packed with lots of goodness to it. Kootu dish has variations to it as it can be cooked with different vegetables mixing either with toor dal or moon dal. My mom version is little different & it will be on a little dry side than this dish. She adds black peppers to the spice paste as I did here & no onion or garlic in the dish.

Thursday, April 24, 2014

Thupka or Gya thukis a well-known soup of northeastern states. Sikkim, a
state of India & is also part of northern states very popular for it's cuisine
in northeastern states. Sharing Sikkim's simple yet comforting soup made of
spice paste, noodle & veggies. This soup can be soothing for chilling
winters.

Note- Check instruction back of the noodle box to cook them. - You can veggies of your choice to the broth. - Don't over cook veggies. - If the red chili's you are using are less spicier then add a green chili to the grind paste.

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Wednesday, April 23, 2014

Bajra ki roti is a Rajasthani dish made of pearl millet's or sajjalu
(in telugu). These roti's are enjoyed along with lahsun ki Chutney & kadhi. This roti's are little different from your regular roti or chapati in texture ad taste. As all of the dishes these roti's are easy to make & delicious to eat.

Cooking DetailsPrep Time-20mins Cook Time-15mins Serves-5 rotiAdapted From:Indian KitchenIngredients1Cup bajra flour4Tbs atta flour 2Tbs butter4Tbs dried fenugreek leavesSalt to taste Warm water to knead doughDirections- Mix bajra, atta flour,fenugreek leaves, salt in a bowl. - Add little by little warm water while forming a dough. - Close dough with a wet cloth & allow it to sit on a counter for 15mins. - Now take a foil or a plastic sheet & grease it with little oil. - Divide dough to equal balls. - Take a ball of dough & place it on the sheet. Now press it with less pressure, while expanding dough on all sides. - Don't expand it too thin & round the edges nicely. - Heat pan with butter/ghee.Place a roti on it.- cook it on one side & apply ghee to roti. Cook for few seconds & reverse it to other. - Now layer a little ghee & allow to cook. - You can see little dark circles forming on each side you cooked. - Transfer roti to a plate & repeat the same with rest of the dough balls.Note- Don't add too much water. - Add little more of flour if needed.

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Tuesday, April 22, 2014

Rajma Sabzi is a dish
made of kidney beans cooked in to a thick gravy using tomato onion paste &
spices. This is a very well know dish in Punjab as rajma chawal, which can also
be served along with roti or chapati.

Note- Instead of green chili's you can use red chili powder. Add it along with masala powders if using it. - Every chili varies from one another in spiciness. I needed to add red chili powder to balance the spiciness in the dish along with green chili's.- Allow gravy to cook on low heat to allow rajma absorb all the flavors. - There is no time frame to bring this gravy thick. It depends on what heat level your cooking it.

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